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Shrimp Salad

Stephanie, The Posh Pescatarian, makes her luscious South American inspired shrimp, black bean, avocado and tomato salad. You don't want to miss this!

Ingredients

For the shrimp

Shrimp

1 1⁄2 Pound, washed and devein

Parsley

1 Bunch (100 gm), chopped finely

Green onion bulbs

1⁄4 Cup (4 tbs), chopped

Garlic

2 Clove (10 gm), mashed

Cumin powder

1 Teaspoon

Corriander leaves

1 Teaspoon

Lemon

1 Medium, juiced

Olive oil

1⁄4 Cup (4 tbs)

Crushed black pepper

1 Teaspoon

Kosher salt

To Taste

Red chilli flakes

1 Teaspoon

For avacado and tamato salad

Hass avocado

1 Large, scooped

Roma tomatoes

2 Medium, chopped

Red onion

3 Tablespoon, chopped

Garlic

1 Clove (5 gm), paste

Lime

1 Large, juiced

Olive oil

2 Tablespoon

Ground black pepper

To Taste

Romane lettuce

8 Small, leaves roughly cut and dried

Directions

GETTING READY
1) To a pot of water add chopped celery, tomatoes and yellow onions along with the beans. Boil for 45mins.
2) In a bowl mix shrimp, chopped parsley, and green onions along with ground coriander and cumin. Add the seasonings and garlic along with the olive oil and the juice of 1 lemon and marinate for 15 mins.
4) In another bowl scoop the avocados and add chopped roma tomatoes and red onions with the seasonings and olive oil and refrigerate till serving time.

MAKING
5) On a hot pan heat olive oil and add the shrimp with chilly flakes. Cook the shrimp till light pink.